- serves 4 people
- preparation 15 minutes
- cooking 40 minutes
- difficulty Mid level
Ingredients
- 600 g potato, peeled, sliced into ½ inch rounds
- 2 tbsp butter
- 2 tsp black pepper
- ¼ cup milk or cream
- ¼ cup stock, chicken or beef
- ¼ cup pecorino
- ¼ cup gruyere cheese
Instructions
- Preheat the oven to 200°C and butter a small glass or ceramic dish.
- In a small frypan heat butter until it melts and bubbles up. Add in pepper and stir for a minute and then whisk in milk or cream and stock and cook for a couple of minutes until thick and bubbly.
- Toss the sliced potatoes in the pan and coat well. Arrange the potatoes Hasselback and pour the remaining butter stock over the top.
- Cover with grated gruyere and pecorino and cover with foil, bake for 30-40 mins, until the potatoes are cooked through.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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